Blistered Tomato Pasta Salad

Summertime gatherings call for recipes that travel well and holdup to the heat.  We have two pasta salad recipes that are up to the challenge.  These salads are infused with flavor from seasonal vegetables and coated in a tangy vinaigrette.  You can easily modify the recipes with vegetables that are readily available in your garden or farmers market.  If you have an abundant supply of tender herbs add a handful when serving the salads for a flavorful twist.  Both of these salads can be served chilled or at room temperature making them a perfect addition to your summer gathering.  Go ahead and grab the picnic blanket, and enjoy these make-ahead salads that beat the sweltering summer heat.  This recipe was featured at Inside Northside Magazine Digital Bonus issue April 2020. We’d like to see your version.  Share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies. 

Blistered Tomato Pasta Salad

Yvette Jemison Ydelicacies.com

Servings: 8

Pickled Onions

½ cup rice vinegar

1 Tablespoon sugar

½ red onion, thinly sliced

Salad and Vinaigrette

2 Tablespoons olive oil, plus ½ cup for vinaigrette

2 dry pints mixed cherry tomatoes

3 large garlic cloves

½ cup rice vinegar

1 teaspoon kosher salt

½  teaspoon black pepper

½ teaspoon sugar

8 oz dry orecchiette

3 Tablespoons capers, drained

2 Tablespoons parsley, chopped

Pickled Onions

1. In a microwave safe bowl, warm vinegar and sugar.  Stir to dissolve sugar, and add sliced onions.  

2. Stir to coat onions well and set aside to lightly pickle until ready to use.

Salad and Vinaigrette

1. In a large skillet on medium heat, warm 2 Tablespoons olive oil and add tomatoes and garlic.  Frequently shake skillet until tomatoes are blistered and garlic is fragrant and brown, 8-10 minutes.

2. Transfer ½ cup of the blistered tomatoes and all of the garlic to a blender.  Using a slotted spoon transfer remaining tomatoes to a plate to cool. 

3.To the blender, add vinegar, salt, pepper and sugar and blend until pureed.  With the blender on low speed add ½ cup olive oil.  Increase speed just until emulsified.  Set vinaigrette aside to let flavors come together. 

4. Meanwhile, in a large pot bring 3 quarts of salted water to a boil.  Add pasta and boil, stirring occasionally until tender, 10-15 minutes.  Drain and rinse with cool water.

5. Transfer drained pasta to a large mixing bowl and toss with the vinaigrette until well coated.  

6. Drain the pickled onions and add to mixing bowl.  Add remaining blistered tomatoes and capers and parsley and toss just until combined.  Serve chilled or at room temperature. Transfer to an airtight container and refrigerate up to 1 day ahead.